Materials And Spices Required
Main ingredients
600 grams of medium sized squid
1 orange juice
10 large pieces of chili pepper cut into slaughter
10 pieces of chili ijo curly cut into pieces
3 tbsp chilli sauce
2 tbsp tomato sauce
2 tablespoons oyster sauce
1 piece of tomatoes cut into pieces
1 rough leek stalk
1 piece of bomb bomb is cut into pieces
1 straw while the drill digeprek digali
2 cm ginger digeprek
1 bay leaf
1/2 tbsp salt
1/4 teaspoon pepper powder
1/2 teaspoon powdered or seasoned broth
1 tablespoon brown sugar that has been shaved
1 tablespoon granulated sugar
300 ml air
1 tbsp of cornstarch was dissolved with 2 tablespoons of air
Oil to taste for sauteing
Softened seasoning:
2 cloves of garlic
6 onion grains
6 large red peppers
10 pieces of chilli devil or red pepper
How to Make Pomegranate Squid Sauce
Squid clean and remove the ink, cut into pieces and then lumuri with lemon juice, set aside.
Heat a skillet over medium heat, add a little oil to saute. Enter the smoothed spices, then stir until fragrant. Add the squid, stirring the bomb bombay, leek, tomato, lemongrass, ginger and bay leaf. Stir until the spices are well blended and absorbed.
Add chili sauce, tomato sauce and oyster sauce, and salt, pepper, powdered broth, brown sugar and granulated sugar. Stir until the ingredients and seasonings are well blended.
Finally pour the air, then put in large green chili and green curly pepper, stir well and cook until the squid is cooked. Next enter the method of corn, stir and cook until boiling and soup burst. Turn off the fire, then lift and squid coconut padang ready to serve.